Mix the sour cream, mayo, juice of one lime, some chopped cilantro, and a dash of dried dill.

Refrigerate until needed.

Cut the tilapia into bite sized pieces.

Squeeze a fresh lemon over the fish, and sprinkle some garlic powder, paprika, and chili lime spice. Let the fish sit and marinate while you make the beer batter.

Whisk the flour and beer together to form a batter. Dry off your fish pieces, coat in batter, then fry in canola oil until golden and crispy.

Top the tacos with the crema, beer battered fish and citrus coleslaw.

Garnish with avocados and some more cilantro. Enjoy!